{"id":18040,"date":"2019-03-01T10:01:59","date_gmt":"2019-03-01T09:01:59","guid":{"rendered":"https:\/\/bake-street.com\/?p=18040"},"modified":"2026-04-08T12:27:56","modified_gmt":"2026-04-08T10:27:56","slug":"how-to-make-perfect-macarons-part-2","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/how-to-make-perfect-macarons-part-2\/","title":{"rendered":"How to make perfect macarons {Part 2}"},"content":{"rendered":"<p>We continue with more content from the macarons workshop, this time today&#8217;s post to find out <strong>how to make perfect macarons<\/strong> will contain the<strong> recipe for making perfect macarons accompanied by a video<\/strong>, along with all the tips I have been discovering over the years making macarons and also <strong>the conservation of macarons<\/strong>. The recipe that I have always made and that I have always taught to make is the same that <em><strong>Pierre Herm\u00e9<\/strong><\/em> teaches us in all his books.<\/p>\n<p>When I was practicing to learn how to make them, I tried countless recipes&#8230; I couldn&#8217;t say how many, because I remember that there were a lot. And, the first time I got half decent was with Herm\u00e9&#8217;s recipe. At that moment I was invaded by a sensation of absolute happiness and they were nothing of the other world!<\/p>\n<p><!--more--><\/p>\n<p>But it was not only the outside aspect, but also, the flavor, the texture&#8230; Of all the ones I tried, without a doubt, this was the one I liked the most. So I continued practicing with his recipe and, little by little, I bought all his books that I really love!<\/p>\n<p>First of all I want to tell you that making macarons is not an easy task when we start, but not because they are complicated in themselves, but because <strong>they require certain steps that we must do as they are specified<\/strong>. Just as in baking certain changes are allowed without affecting the final result, in baking, there are some preparations that do not leave us much margin. In fact, most of the &#8220;catastrophes&#8221; that may occur are due to that.<\/p>\n<div class=\"recipe_media\"><picture><source srcset=\"https:\/\/bsstatic2.mrjack.es\/wp-content\/uploads\/2019\/02\/macarons-3-1-767x939.jpg\" media=\"(max-width: 767px)\" \/><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/bsstatic2.mrjack.es\/wp-content\/uploads\/2019\/02\/macarons-3-1-980x1200.jpg\" alt=\"How to make perfect macarons {Part 2}\" width=\"980\" height=\"1200\" \/> <\/picture><\/div>\n<h5>Points that we must respect:<\/h5>\n<ul>\n<li>Use store-bought icing sugar, no homemade<\/li>\n<li>Process almond and icing sugar for a smoother finish<\/li>\n<li>Age egg whites help, but I tell you that I have done them without doing this step<\/li>\n<li>Make a good merengue, here there is no more option<\/li>\n<li>Find the exact point of <em>macaronage<\/em>, this is practice.<\/li>\n<li>Allow the macarons to dry to prevent them from exploding during baking<\/li>\n<li>Bake them correctly. Here the oven plays an important role, and also know it&#8230; Almost or more than your partner!<\/li>\n<\/ul>\n<p>You see? It&#8217;s not that much either, hahaha.<\/p>\n<p>Don&#8217;t get overwhelmed, when we read it it seems a lot, but when we do it it&#8217;s easier.<\/p>\n<p>Yes I want to give you a recommendation for when you are ready to bake them. The tray on which we bake, influences. It depends on the material with which it is made, it is heated more or less and this is transferred to the macaron. I&#8217;ve tested my perforated Buyer tray and an Ikea tray&#8230; Everything I&#8217;ve done on the perforated tray is perfect!<\/p>\n<p>For baking macarons I always prefer Teflon, it is a very clean material, which we can reuse many times and the finish is ideal.<\/p>\n<p>My recommendation to <strong>start making macarons for the first time is to make white macarons<\/strong>. I always recommended this in my workshops. Why? Because the colorant can make us pass unnoticed a slight excess of heat from the oven. In the long run, we will leave macarons that lose color or are of a different shade.<\/p>\n<p>When we make white macarons, we can appreciate that variable very well and see if it turns brown more at the base, the surface&#8230; And correct it.<\/p>\n<h5>Making macarons.<\/h5>\n<p>I&#8217;m going to recommend to you what I did with my students. Before you get ready to make macarons because you can get the emotion, read the recipe well. One, two, three or as many times as necessary. Watch the video, with each step, each movement&#8230; Because when you&#8217;re at doing them, you won&#8217;t have much margin to check whether you&#8217;re doing well or not.<\/p>\n<p>Leave all the heavy and prepared ingredients before you start to make them. In addition to all the necessary material.<\/p>\n<p><strong>Make a brief sketch in a notebook<\/strong> with the steps you have to take at every moment. And, <strong><a href=\"https:\/\/bake-street.com\/en\/how-to-make-perfect-macarons-part-1\/\" target=\"_blank\" rel=\"noopener noreferrer\">go over this post<\/a><\/strong> before you do the <em>macaronage<\/em>.<\/p>\n<p>When you have the battere inside the piping bag, you will have done part of the work&#8230; Very big. But we still have work.<\/p>\n<p>To pipe the macarons there is often a problem and it is the issue of sizes&#8230; It is complicated to make them all of the same and when we are going to join them&#8230; Surprise! Each one belongs to its father and mother. For that reason <strong>I am going to leave you some templates<\/strong> so that you can piping them with greater tranquillity. I leave you 4 different sizes plus another heart-shaped template \ud83d\ude09<\/p>\n<p>I know the right way to pipe the macaron is pressed and finished with a beautiful twist from our hand that leaves a perfect finish on the macaron. To start, you just have to press with the straight piping bag to prevent them from coming out in a strange way, stop pressing when you want to finish and move to another circle to pipe again. If you do not stop pressing, you will get a thread of batter to one macaron to another &#8230; I&#8217;ve experienced this in many workshops, hahaha.<\/p>\n<p>Eventually, you&#8217;ll get the best out of it.<\/p>\n<p>After piping only have to let them dry before baking, the time can be between 20-60 min, depending on humidity. In the elaboration I explain to you in detail when they will be ready to bake.<\/p>\n<h5>Macarons template.<\/h5>\n<p>The templates have the old logo, because they are a few years old! In addition to the name of the workshop with which I named it.<\/p>\n<ul>\n<li><a href=\"https:\/\/bsstatic.mrjack.es\/wp-content\/uploads\/2019\/02\/Plantilla_macarons-_25mm.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">Macarons template 2,5 cm<\/a><\/li>\n<li><a href=\"https:\/\/bsstatic.mrjack.es\/wp-content\/uploads\/2019\/02\/Plantilla_macarons-_35mm.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">Macarons template 3,5 cm<\/a><\/li>\n<li><a href=\"https:\/\/bsstatic2.mrjack.es\/wp-content\/uploads\/2019\/02\/Plantilla_macarons_5cm.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">Macarons template 5 cm<\/a><\/li>\n<li><a href=\"https:\/\/bsstatic2.mrjack.es\/wp-content\/uploads\/2019\/02\/Plantilla_macarons_8cm.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">Macarons template 8 cm<\/a><\/li>\n<li><a href=\"https:\/\/bsstatic.mrjack.es\/wp-content\/uploads\/2019\/02\/Plantilla_macarons_corazones.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">Macarons heart template<\/a><\/li>\n<\/ul>\n<h5>How will I know if my macaron is fully baked?<\/h5>\n<p>After hundreds of tests in which sometimes they were perfect, other slightly toasted or something raw, the best help to know that they are ready is to touch the top of a shell before taking them out of the oven. We open the door slightly and with the fingertip we make a soft movement on the shell, if this dance is still raw, if it is firm they are in their point.<\/p>\n<h5>About what minute should you begin to &#8221; raise the macaron &#8221; and foot formation?<\/h5>\n<p>If we have carried out the process of elaboration of the macaron in a correct way, it will begin to rise around <strong>5-7 minutes<\/strong>.\u00a0In the remaining minutes it will settle and finish its internal cooking.<\/p>\n<p>Once half of the baking time has elapsed, <strong>you can open the door as many times as necessary without removing the tray from the oven<\/strong>, it will not affect them negatively unless you leave the door open for a few minutes.<\/p>\n<p>Herm\u00e9 recommends that you open the door a few seconds in the middle of baking to facilitate the steam exit and again 2 minutes before finishing. This last one you will fulfill without wanting only by the mere fact of checking how your macarons go.<\/p>\n<p>Once they are completely cold, we proceed to refrigerate them in an airtight container until the next day. They can also be filled once they have cooled completely, if you wish.<\/p>\n<div class=\"recipe_media\"><picture><source srcset=\"https:\/\/bsstatic2.mrjack.es\/wp-content\/uploads\/2019\/02\/macarons-4-1-767x939.jpg\" media=\"(max-width: 767px)\" \/><img decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/bsstatic2.mrjack.es\/wp-content\/uploads\/2019\/02\/macarons-4-1-980x1200.jpg\" alt=\"How to make perfect macarons {Part 2}\" \/> <\/picture><\/div>\n<h5>Macarons should be allowed to mature once they are filled.<\/h5>\n<p>To do this they must spend a minimum of 24 hours in the cold. I know, it&#8217;s a long time, but believe me if I tell you it&#8217;s worth it.\u00a0The shell of the macaron acquires humidity, more flavor, better texture since it is crunchy on the outside and very tender on the inside&#8230;<\/p>\n<p>When you begin to bake for the first time the macarons I recommend you to do it in batches of 4 in 4 shells.<\/p>\n<p>The reason?<\/p>\n<p>Learn to take the exact baking point to your oven without having to throw ingredients and hours of work in the kitchen. The same piping bag can be used to carry out several tests, this was the method I used to teach in my workshops. You can cut the macarons of the parchment, once dry, of 4 in 4 and bake them.<\/p>\n<p>And always accompanied by your notebook noting how you preheat the oven, baking times, temperatures, sizes&#8230; All the notes you take will serve to improve the process of development to achieve perfect macarons.<\/p>\n<h5>Macarons preservation.<\/h5>\n<p>The best way to preserve our macarons will always be in an airtight container that we will place in the fridge.<\/p>\n<p>As I have commented previously the macarons acquire their <strong>exact point of maturity to the 24-48 hours<\/strong> of being in the cold. This makes them take on a soft and tender texture, and enhances their flavour surprisingly. If we leave our macarons (shells) out of a recipient, they will dry out, totally losing the little humidity they may have and they will become very hard.<\/p>\n<p>The fillings, of course, also influence how long we can keep our macarons. Normally they can be conserved without problems during a week if they are filled with ganache, curd, meringues&#8230;<\/p>\n<p>On the other hand, if we use more humid fillings such as jams or reductions, these will last a little less time because the macaron will absorb that moisture and even if several days elapse can reach the surface of the shell.<\/p>\n<p>A tip for their perfect preservation is to know when we are going to consume them and in this way to be able to fill them according to the time that should last us in well condition.<\/p>\n<div class=\"video-iframe\"><iframe loading=\"lazy\" title=\"C\u00f3mo hacer macarons - How to make perfect macarons\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/GHwt9hMts6I?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n","protected":false},"excerpt":{"rendered":"<p>We continue with more content from the macarons workshop, this time today&#8217;s post to find out how to make perfect macarons will contain the recipe for making perfect macarons accompanied by a video, along with all the tips I have been discovering over the years making macarons and also the conservation of macarons. The recipe [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":18059,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[728,987,808,822],"tags":[653,927,943],"class_list":["post-18040","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gluten-free","category-how-to-make-perfect-macarons","category-recipe","category-video-recipe","tag-almonds","tag-egg-whites","tag-meringue"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.8 (Yoast SEO v28.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>How to make perfect macarons {Part 2} - Bake-Street.com<\/title>\n<meta name=\"description\" content=\"How to make perfect macarons. 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